Baked Eggs
From The easiest way in housekeeping and cooking, 1881
Presented as published in 1881. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
197Calories
15 gProtein
15 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories197 kcal
Protein15 g
Carbohydrates15 g
Fiber0.7 g
Sugars0.2 g
Total Fat10 g
Saturated Fat3.9 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol193 mg
Sodium113 mg
Potassium260 mg
Calcium42 mg
Iron2.5 mg
Magnesium11 mg
Phosphorus170 mg
Zinc3 mg
Copper0.3 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.6 mg
Folate82 mcg
Choline162 mg
Caffeine0 mg
Water245 g
As published
This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 91. The excerpt below is the record exactly as published.
Baked Eggs. Break the eggs into a buttered pudding-dish. Salt and pepper them very lightly, and bake in a quick oven till set. Or turn over them a cupful of good gravy
Cook this with the app: pantry check, scaling, and the assistant.